

t 


% 


/ 


/ 






* 








# 


# - 


/ 



\ 






* • • 


\ 

















■ 









* 



















Vegetables and Vitamines 


Volume I 


By C. HOUSTON GOUDISS 


Food Advisor of The People’s Home Journal; Author of 
"Foods that Will Win the War” and "Making 
the Most of Our Meat Supply”; Food 
Economist of national 
reputation. 



PRIVATELY PRINTED BY 
THE PEOPLE’S HOME JOURNAL 
NEW YORK 





COPYRIGHT, 1921 
F. M. LUPTON. PUBLISHER 
NET YORE 


- 922 


C 14654919 


X 



l JL UMAN experience is the great discoverer. Its 
accumulated evidence supplies man with his best 
chart for guidance in many fields. Often it leads the 
way for science. 

Never has this been truer than in the case of 
vegetables. For thousands of years, primitive man 
subsisted chiefly on meat food. Then, with the ad¬ 
vent of walled houses, he took more,to grains and 
fruits. Inside living made fewer demands on his 
body. Lessening of physical exertion led to lighter 
foods. But he laughed at those who ate what he 
called leaves. 

As time went on and nature’s supply of animal 
food to be had “free for the hunting” fell away, more 
attention was paid to other sources of nutrition. 
Following the meat age came the cereal age. And 
now, while still doing justice to the dictates of those 
two eras, we stand at sun-up in the vegetable age. 

The human family, having satisfied itself that 
vegetables were good for its progress as well as its 
palate, science set to work to find a cause for this 
condition. Within the last ten years she has centered 



VEGETABLES AND VITAMINES 


her search for food facts on the vegetable kingdom, 
and been rewarded by one of the most remarkable 
discoveries of all time—that of the Vitamine. 

The finding of this nutritive attribute so indispen¬ 
sable to the development and maintenance of the 
body , marks as notable a milestone in man's onward 
march as the figuring out of the Earth's motion by 
Copernicus >, the discovery of the law of gravitation 
by Newton or the harnessing of lightning by Frank¬ 
lin. For it gives man a new tool with which to carve 
out his higher destiny. 

These curious elements are known to exist in other 
than vegetable foods or food derivatives, but they 
abound most generously in milk, which is primarily 
of vegetable origin, and in vegetables. They are our 
chief defense in so-called deficiency diseases—affec¬ 
tions caused or intensified by inadequate diets. 
These troubles include scurvy, rickets, xerophthal¬ 
mia—a disease of the eyes—pellagra and beri-beri, 
and may be classed as typical modern disorders, fol¬ 
lowing naturally the crowding of great masses of 
people into close living quarters where they are de¬ 
pendent on perishable foodstuffs that must come 
from a distance, and to even greater extent on foods 
processed to withstand climatic conditions and keep 
well. 

By this time everyone knows of the importance 
of vitamines in the daily diet. There are still a 
great many persons, however, who do not know 
how best to take advantage of them through larger 
and more constant use of vegetables. The subject 


4 



VEGETABLES AND VITAMINES 


is one of such wide extent that it cannot be success¬ 
fully dealt with in a single article. That is why I 
decided to divide this discussion into two parts. 

Why We Need Vegetables 

Vegetables are vital because three most import¬ 
ant health and strength elements are supplied to the 
body through them— cellulose, mineral salts and 
vitamines. 

Cellulose is the fibrous part of a vegetable which 
cannot be digested, and therefore has no actual nu¬ 
tritive value, but which furnishes the bulk needed 
to make the intestines function properly. In order 
to pass along anything the first need is to have some¬ 
thing to pass along! Cellulose provides for this 
need, and by supplying a sufficiency of non-assimi- 
lable solid matter stimulates both the stomach mus¬ 
cles and those of the thirty-foot tubular channel 
which receives the churned food mass from the stom¬ 
ach, sucks in its nutritive elements through millions 
of little mouths and, after extracting what the body 
needs, disposes of the waste. It is for this reason 
that persons who eat too little vegetable food usually 
suffer from constipation. 

Cellulose also helps to health by making neces¬ 
sary the chewing of food, exciting a normal flow of 
saliva and at the same time giving the teeth the 
exercise they need in order to keep strong and dur¬ 
able. There is a certain amount of cellulose in nearly 
every food we eat, but this regulative matter 
abounds chiefly in vegetables. 


5 




VEGETABLES AND V1TAMINES 


The Chief Source of Mineral Salts 

As a chief source of mineral salts, vegetables 
would be valuable if this were their sole virtue. The 
function of mineral salts in the body may be com¬ 
pared to that of oil in the operation of mechanical 
devices. All the steam or electricity that can be 
generated by energy-making fuel must soon lead 
only to waste and loss unless the machinery operated 
through such power is kept well oiled. 

What is true of iron, steel and wood in this par¬ 
ticular is equally true of blood, muscle and bone. 
A sufficiency of energy-making food-fuel and body¬ 
building food material will not suffice for normal 
maintenance of health, strength and usefulness, un¬ 
less certain mineral salts—notably iron, lime, sul¬ 
phur and phosphorus—are included in what we eat. 

Many minerals are found in the blood, and their 
presence in the life-fluid proves their need. Sodium, 
chlorine and potassium are necessary to the digestive 
juices, and the last-named also helps to defend the 
system against excess acidity. Lime, phosphorus, 
magnesia, silica and fluorine are among the chief 
bone and teeth builders. Silica, in combination with 
sulphur, also serves to keep the hair in good condi¬ 
tion. Sulphur is found, in some measure, in all the 
tissues and secretions of the body. Potassium helps 
to keep the muscles soft and pliable and plays an 
important part in the regulation of the nervous sys¬ 
tem, being also essential in the diet of growing chil¬ 
dren. There is fluorine in the whites of our eyes and 
iodine is found in the thyroid gland. If children do 


6 



VEGETABLES AND VITAMINES 


not receive sufficient lime and phosphorus their 
bones and teeth suffer, while a lack of iron causes 
anemia. A diet including vegetables, fruit, whole 
cereals and egg yolks in addition to milk, all of which 
contain mineral salts, is essential to their growing 
needs. Many cases of malnutrition could be avoided 
if these simple, wholesome foods were always pro¬ 
vided. 

From this brief review of their place in the body, 
it can be seen that such mineral salts as come to us 
through vegetables are indispensable to what we call 
body balance. Everyone knows a diet deficient in 
them leads to weakness or lack of health and fre¬ 
quently, as in the case of iron deficiency which is 
the direct cause of anemia, brings on some definite 
and disastrous disease. 

After so endowing vegetables with things man 
must have, one might think nature had done enough. 
But she seems to have had a different idea—and 
although man remained in ignorance of the form of 
her further bounty until the present century was 
well on its way, she has made vegetables absolutely 
invaluable by constituting them among her favorite 
carriers of vitamines, or, as I prefer to call these 
newly-discovered elements, “life guards.” 

Just what vitamines are and just how they func¬ 
tion are matters science has not yet determined. It 
has been proved beyond the shadow of a doubt, how¬ 
ever, that their part in the transformation of food 
into human thought and action is as necessary as 
provision of fuel and building material for the body. 


7 




VEGETABLES AND VITAMINES 


The only way to fully appreciate their place and 
power is to compare the physical and mental condi¬ 
tion of a person who gets enough of them in his 
food with that of a person who does not. Hence the 
threefold importance of putting the right emphasis 
on vegetables in our daily diet. 

The Versatility of Vegetables 

In no other field of food is there such an abun¬ 
dant and varied embarrassment of riches. For 
everyday use three general groups serve to classify 
them—the carbohydrates, legumes and watery vege¬ 
tables. 

Those richest in starch and sugar come under the 
head of carbohydrates, and include beets, carrots, 
corn, egg plant, parsnips, turnips, white and sweet 
potatoes and onions. The legumes are beans—lima, 
green, wax, fresh or dried—peas, lentils and pea¬ 
nuts. Yes, the peanut is a vegetable and first cousin 
to the bean, at that. The watery vegetables are as¬ 
paragus, cabbage, celery, cauliflower, cucumbers, 
peppers, summer and winter squash, spinach, let¬ 
tuce, radishes, tomatoes, turnips, and all so-called 
salad greens. 

Whatever its other characteristics, hardly one 
vegetable in these lists fails to supply at least some 
measure of one or more of the three known kinds of 
vitamines—the fat-soluble A, which prevents or cor¬ 
rects rachitic conditions; the water-soluble B, which 
is nature’s defense against the various functional 
disorders of the nerves, and the water-soluble C, 


8 




VEGETABLES AND VITAMINES 


which stands out as the great foe of scurvy and allied 
diseases. 

Vegetables’ Virtues in Particular 

Of course, we are not to eat vegetables solely for 
the sake of vitamines. We couldn’t if we wanted to, 
because they possess so many other attractions and 
food virtues. First of all they are richly endowed 
with flavor, that primary consideration in all food. 
Being largely composed of water, they are easy and 
pleasant to eat—and this is pure, distilled water, 
fresh from nature’s fountain of health. Even their 
form and color are calculated to please the sense of 
sight, which is the first gate to food selection, and 
the ease with which they can be grown for home use 
is another commendable quality. 

The family with an unused available garden space 
is guilty of high treason not only to its appetite, but 
likewise to its health and finances. A palate that is 
not familiar with the food joy of fresh vegetables, 
which have not become withered in their journey 
from soil to serving, is indeed to be pitied. And since 
the cultivation of all but a few of these delectable 
forms of food requires no more time, skill nor effort 
than is available in the average home, a home vege¬ 
table garden assumes the proportions of a duty— 
and a most pleasant one! 

The fresher a vegetable, the better it tastes and 
the more it does to help in health and strength¬ 
making, for taste is the forerunner of good digestion. 
Much, however, depends upon the manner of serv- 


9 




VEGETABLES AND VITAMINES 


ing. And since I am reserving the second article in 
this series for consideration of vegetables which 
commonly are eaten raw as well as cooked, it is per¬ 
missible to say here that almost as much depends on 
proper preparation as on freshness. 

Young Vegetables Are Best 

As with Dr. Holmes’ recipe for the education of 
a child that it should begin five generations before 
the child is born, so in the matter of properly pre¬ 
paring cooked vegetables, the “cooking” should be¬ 
gin with the selection. 

One reason why many persons are not enthusi¬ 
astic about vegetables is this—that so seldom are 
vegetables eaten young enough. The mere fact that 
they are fresh is not sufficient to guarantee a full 
measure of flavor or food value. For the younger 
they are—when matured—the more vitamines they 
contain. 

It is quite possible to serve a dish of peas which 
were still hanging on the vines two hours before 
dinner, and disgust those at the table with a hard, 
tasteless portion. Whereas a young turnip may be 
one of the tenderest and most delicately flavored of 
viands, its twin brother a few weeks older can be so 
tough and strong as to make one wish there were a 
law against the serving of turnips. Two ears of 
sweet corn broken off the stalk four or five days 
apart may represent extremes of food delight and 
food distress. 

So in the selection of vegetables, whether from 


10 




VEGETABLES AND VITAMINES 


your own garden, the market stall or the trucker’s 
wagon, think more of youth and less of bulk. Of 
course, it is foolish to gather or buy underdeveloped 
vegetables, but it is equally foolish to be misled by 
size into a lack of succulency. 

Just here let me inject another thought worth 
remembering. Unless compelled by circumstances 
to do so, never buy fresh vegetables far in advance 
of their proposed use. The nearer you come to the 
garden in point of eating them, the better they taste 
and the more good they do you. 

Losses Caused by Bad Cooking 

Both the flavor and benefits of the average cooked 
vegetable as served at the table depend so largely on 
the cooking that hosts of persons who never have 
happened to connect with a kitchen possessed of 
sound sense in this particular are practically unac¬ 
quainted with the palate pleasure and health virtues 
of fresh vegetables. In this laudable endeavor they 
are thwarted by two common mistakes—over-cook¬ 
ing and waste of the water in which the cooking is 
done. The former destroys the flavor and the latter 
robs the consumer of the vital mineral salts which 
constitute one of the chief nutritional virtues in this 
class of food, and lack of which in the diet may lead 
to disease and death. 

The potato, for instance, is notably rich in potas¬ 
sium salts and iron, but a large part of these benefits 
is usually wasted by the common method of pre¬ 
paring them. That is, they are most frequently 


11 




VEGETABLES AND VITA MINES 


pared and boiled and then the water in which they 
are cooked and which extracts a large percentage of 
their mineral salts is discarded. The custom of plac¬ 
ing pared potatoes in water to keep them from be¬ 
coming discolored also decreases the content of 
these vital food elements. Indeed the ideal way to 
cook this vegetable is with the skin on, as the mineral 
salts are stored just under the skin. When well 
scrubbed the skin should also be eaten as it supplies 
good bulk food. 

If you object to paring hot potatoes, as many 
housewives do, cook your pared potatoes to the best 
possible advantage. First scrape, don’t pare, and 
then immerse at once in rapidly boiling salted water 
—the salt helps to conserve the mineral salts. Cook 
quickly until tender. Drain at once and place in a 
warm oven covered with a clean towel until serving 
time. The towel allows the steam to pass off and 
absorbs the moisture, thus keeping the potatoes 
from getting soggy while a galvanized cover of any 
kind causes steam condensation and a soggy prod¬ 
uct. As with nearly every other vegetable cooked 
after peeling, the water in which they are cooked 
should be saved and used for soups and sauces. 
Baked potatoes should always be cooked in a hot 
oven and served at once. Greasing the skin makes 
them more tender and thus renders them more likely 
to be eaten as bulk food. 

Bear this in mind—that quick cooking always is 
better than slow cooking. The former tends less to 
heat-destruction of the vitamines in the vegetables. 


12 




VEGETABLES AND VITAMINES 


Potatoes as Protectors 

By common consent the potato is the high poten¬ 
tate of the vegetable kingdom. The reason for this 
is not its plentifulness—many other vegetables 
would become as abundant if the demand existed— 
nor its remarkable keeping qualities—several others 
keep equally well. It is not even due to its flavor, 
for in this it is excelled by at least half a dozen 
among its kindred. 

Back of the popularity of the potato is its won¬ 
derful nutritive power and the fact that there is prac¬ 
tically no other vegetable which comes so near to 
supplying complete sustenance. Of course, no vege¬ 
table contains enough fat to provide an adequate 
ration of that necessary element, but it has been 
shown through prolonged experiments in Denmark 
and elsewhere, that working men can successfully 
perform a reasonable round of daily labor for many 
consecutive months on a diet consisting solely of 
potatoes, with the addition of a small quantity of 
butter or oleomargarine. 

The potato is one-fifth starch and therefore sup¬ 
plies excellent heat and energy food. It contains 
one and a half per cent protein or muscle-building 
material. In addition to its high nutritive value it 
possesses important regulatory properties—it tends 
to prevent fermentation in the intestines and to act 
as a solvent of uric acid. And it is the vegetable 
upon which civilized folk are chiefly dependent for 
protection against scurvy—not that it possesses any 
great proportional power as an anti-scorbutic, but 


13 





VEGETABLES AND VITAMINES 


that it is eaten in such quantities as to supply a large 
measure of this valuable defense. This fact has led 
science to believe that health is largely regulated by 
the quantity of vegetables eaten. 

The above statements refer to the white potato, 
of which we Americans eat more than 25,000,000,000 
pounds annually. Now the sweet potato is superior 
to it in every way except iron content, but its sweet¬ 
ness precludes the possibility of its being used so 
continuously in the diet. 

Next in food importance among the carbohydrate 
vegetables are parsnips and onions, and the latter 
not only supply valuable food constituents but also 
rank as the foremost of all flavor sources in cookery. 
They are, by the way, more digestible when cooked. 

The parsnip seems to be a misunderstood member 
of the vegetable family. This lack of appreciation is 
due largely to the fact that parsnips seldom are 
offered for sale until too old to be really good. They 
contain a large measure of nutritive elements, how¬ 
ever, and are most delicious if used before they be¬ 
come old roots with an excess of tough, woody fibre. 
Their sweet flavor combines especially well with fat 
meats such as pork and goose. 

It would seem almost useless to question the di¬ 
gestibility of potatoes, parsnips and onions, for in a 
majority of cases the stomach handles them with 
great ease. There are persons, however, who cannot 
successfully assimilate these vegetables—persons 
possessed of such idiosyncrasies as may cause one 
individual to be unable to drink milk or another to 


14 




VEGETABLES AND VITAMINES 


be poisoned by eggs. As a general rule, however, 
most vegetables are easily digested—the more so if 
properly selected and prepared so as to retain their 
flavor. 

Scientific experiments have shown that the vege¬ 
tables most easily digested by the average stomach 
are artichokes, beet-root, cauliflower, potatoes, spin¬ 
ach and tomatoes. Those which most frequently give 
rise to digestive disturbance are cabbage, cucum¬ 
bers and mushrooms. Many vegetables, such as par¬ 
snips and turnips, are easier of digestion when 
mashed, and if dried peas, beans or lentils cause 
flatulence, it is well to make the experiment of eat¬ 
ing them in the form of soup. 

In this connection it is well to remember that 
while there is no marked difference in the digestion 
of steamed or boiled vegetables, there is less danger 
of loss of mineral salts where the steaming process 
is used. So to boil all vegetables, simply because it 
happens to be the handiest method, is one way of 
lessening their food value. Baked vegetables are 
best of all because they retain their flavor, and to 
create a desire for food through flavor is to pave 
the way to its proper handling by the stomach and 
intestines. 

The Bean a Meat Saver 

Shaeing the vegetable throne with the potato is 
the bean, chief representative of the legumes, which 
contains a higher percentage of protein than any of 
the other vegetables. Beans also are rich in calcium 


15 




VEGETABLES AND VITAMINES 


and sulphur. Dried beans, which of course, are the 
seed, often are spoken of as a substitute for meat 
and in oriental countries serve this purpose, China 
using the soy bean as a chief food. But recent nutri¬ 
tional experiments have proven that protein found 
in beans is far inferior to that found in meat and 
for this reason we should not use them as a meat 
substitute. Above all, they should not be regarded 
as the poor man’s meat. Undoubtedly the Chinese 
diet is inadequate and their progress as a nation has 
been thereby handicapped. 

The fresh vegetable is not so hearty as the dried, 
although they do provide an unusually large meas¬ 
ure of nutriment, if it is properly conserved in cook¬ 
ing. In the cooking of green string beans and wax 
beans there is a tendency to let them stay on the 
stove too long. Rapid boiling in salted water and 
in covered vessels is the best method of conserving 
their food elements and flavor. The addition of 
soda to the water to keep them green in color helps 
to rob them of mineral salts. This is a common prac¬ 
tice hut a bad one. 

As for peas, there is no vegetable quite so depend¬ 
ent for goodness on proper cooking. Peas are highly 
nutritious and like the other members of their group 
are primed with protein and useful as body-building 
material. Their true delight as a food must remain 
unknown until one has eaten them fresh-picked an 
hour or two before serving. When cooked rapidly 
just to a turn and served in the water in which they 
were boiled they make a dish fit for a king. 


16 





VEGETABLES AND V1TAMINES 


It is in the marked variety of flavor and texture 
that vegetables have come to make such an appeal 
to the palate. In the main, they are most acceptable 
when simply cooked—that is, if in fresh or perfect 
condition at the time of preparation. For those who 
prefer fancy dishes they provide endless opportu¬ 
nities for variation. 

Most of the vegetables of which I have spoken in 
this article are edible only when cooked. Many of 
those I shall discuss in the next article can be eaten 
without cooking. It is through these that we get 
our largest supply of vitamines. Yet, important as 
are these elements, it must be remembered that any 
vegetable, whether cooked or uncooked, is a valuable 
addition to the diet, and that nature’s provision of 
fresh vegetables in summer is one of the surest 
guides to what should be eaten at this season of 
the year. 


17 





RECIPES 


Stuffed Onions 

Parboil six large onions for thirty minutes in boiling salted water. 
Drain and turn upside down to cool. When cool, use a sharp knife and 
a spoon to remove part of the centers of the onions. Chop these and 
mix with one-half cupful of stale bread crumbs, one-half teaspoonful 
of salt, one-eighth teaspoonful of pepper, two tablespoonfuls of melted 
butter, one-half cup of chopped meat, nuts, or cheese and enough 
boiling water to moisten. Stuff the cavities of the onions with the 
mixture, place in a greased shallow pan, sprinkle with buttered crumbs 
and bake in a moderate oven until soft—about twenty-five minutes. 
Several times during cooking baste with one-half cupful of boiling 
water mixed with three tablespoonfuls of melted butter. 

Baked Egg Plant 

Peel and slice one egg plant and cut in small cubes, of which there 
should be two cupfuls. Soak in cold salted water one-half hour, then 
drain. Mix with one onion finely choppedj one cup of soft bread 
crumbs, one teaspoonful of salt, one-fourth teaspoonful of paprika 
and two tablespoonfuls of butter. Pour into a greased baking dish, 
moisten with one-half cupful of boiling water and dot with one table¬ 
spoonful of butter. Bake in a moderate oven for one hour. 

Potato Fondu 

Mix one and one-half cupfuls of mashed potato with one cupful of 
scalded milk. Stir in one cupful of cheese cut fine, three-fourths tea¬ 
spoonful of salt, one-half teaspoonful of paprika and the yolks of two 
eggs. Butter a baking dish and cover the bottom with two tablespoon¬ 
fuls each of chopped green pepper and pimento. Pour in the potato 
mixture and bake in a hot oven for about twenty-five minutes, or until 
well puffed', firm and brown. 

Baked Sweet Potatoes and Apples 

Parboil six medium-sized sweet potatoes for fifteen minutes, drain, 
peel and cut in one-fourth-inch slices. Peel, core and slice five tart 
apples. In a greased baking dish place a layer of potatoes close to¬ 
gether. Cover with a thick layer of apples, sprinkle with brown sugar 
and dot with pieces of butter, using about four tablespoonfuls of each. 
Pour one-third cupful of water over the top. Cover and bake in a 
moderate oven until the potatoes and apples are tender. Uncover and 
brown quickly. 

How to Cook Peas 

Having removed the pods, place the peas in a bowl of cold water. 
Skim off undeveloped peas and bits of pod that rise to the surface. 


18 


VEGETABLES AND VITAMINES 


Cook in boiling water just sufficient to cover and cover the pan closely. 
Add one teaspoonful sugar to each two cupfuls of peas if they are 
old or have lost their natural sweetness through being picked a long 
time. Season with salt, pepper and butter, and serve with the liquid 
remaining in the pan in which the peas were cooked. Not more than 
one-half cupful of this liquid should be left when the peas are cooked. 
Mixed with a little flour and milk the liquid makes a cream sauce for 
the peas. 

Peas in Turnip Cases 

Peel six medium-sized white turnips and remove the centers with a 
strong spoon or a vegetable cutter, leaving a shell about one-fourth 
inch thick. Cook in boiling salted water for about twenty-five minutes, 
or until tender. Drain thoroughly and place on a hot platter. Mix two 
cupfuls of canned or freshly cooked peas with four tablespoonfuls of 
butter, one-half teaspoonful of salt and one-eighth teaspoonful of 
pepper. Heat in a double boiler and use to fill the turnip cups. The 
peas may be mixed with one cupful of well seasoned white sauce if 
desired, or the sauce may be poured around the turnips. If a vegetable 
cutter is used, boil the turnip balls, roll in chopped parsley and use as 
a garnish. 

Pea Soup 

Wash one pound of young peas in the pod. Without shelling break 
the pods in pieces and cook in one and one-half pints of boiling water 
with one tablespoonful of minced onion and a small sprig of mint until 
the pods are soft. Press through a colander or coarse strainer, saving 
the liquid. Measure and add enough boiling water to make two and 
one-half cupfuls of pulp and juice. Melt three tablespoonfuls of butter, 
add two tablespoonfuls of flour, and stir in the vegetable mixture. 
When the soup begins to thicken add one pint of scalded milk and 
salt and pepper to season. 

Butter Beans with Parsley Sauce 

Wash the beans, remove tips and strings, and cut in one-half-inch 
pieces. Boil until tender in just enough water to cover. Drain, but 
save the water. Melt two tablespoonfuls of butter, add two table¬ 
spoonfuls of flour and stir in one-half cupful of milk and one-half 
cupful of the water in which the beans were cooked. Cook until thick¬ 
ened and add one teaspoonful of salt, a few grains of pepper, one-half 
teaspoonful of lemon juice and two tablespoonfuls of chopped parsley. 
Pour on the beans, serving very hot. The beans may be seasoned with 
melted butter, salt and pepper, or with a plain white sauce, omitting 
the parsley and lemon juice. String beans may be cooked in the same 
way. 


19 


























N 
















' 













































































1 



















































































































v 

















































































































' 























































. 




, - ' 








































. 






























* 



































- 

■ 


















. • 
























































































' 















. " 

’ 

- - 1 

. 





; 


























* 
































' ' 












































» 


















/ 










' 




















. 











* 























i 























































11 













































' / 














' 













l ■ 




















K I 1 












- 






















• 

mt 











































* 


















. 













- 
















































































































































, * 












V 





































. 































































* 


i 


i 


* 






• ■ a 































4 

9 


















































y 










' 































♦ 


























































































) 






/ 




I 


































■ 





































/ 








•» 

















- 












































*v 









































A 





























. 



















/ 



















r *' 




































> 


















H. 






fc a 













_ 

* 















































































































< 




















































a 





































































































































* 





, 

















V 


s: 














■ • - 





































































































« 
































- 






































* * 
















































; m 











































































i i 1 










\ 





































. 












































S. \ u 


% 



























































































































✓ 












































< 




















l <V 





























































. 












































































% 
















































I 

























I 










































I 






















Deacidified using the Bookkeeper process. 
Neutralizing agent: Magnesium Oxide 
Treatment Date: June 2012 

PreservationTechnologies 

A WORLD LEADER IN COLLECTIONS PRESERVATION 

111 Thomson Park Drive 
Cranberry Township. PA 16066 
(724)779-2111 





* 















' 











* 




















4 














I 


































